Crab Meat Omelet
Ingredients
| 1 cup lump crabmeat, picked over | ||
| 2 tsp unsalted butter | ||
| 2 tbs scallions, chopped | ||
| 2 tbs fresh parsley, chopped | ||
| 2 tsp lemon juice | ||
| kosher salt and black pepper to taste | ||
| a few dashes of tabasco to taste | ||
| 4 eggs | ||
| 2 tbs water | ||
| 1/2 tsp kosher salt and a dash of pepper | ||
| 1 tbs unsalted butter |
Directions:
- Pick over the crabmeat and remove cartilage.
- Melt butter in a medium saucepan and saute the scallions and 1 tsp parsley. Do not let butter brown.
- Add the crabmeat, lemon juice, salt, pepper and a few dashes of tabasco, tossing with care to keep from breaking crab lumps. Reserve on low heat and prepare the omelet.
- Beat the eggs well and mix in the water, salt, pepper and a few dashes of tabasco.
- Using a 10 non-stick omelet pan and melt butter until it sizzles, then add the eggs.
- As the eggs begin to set around the sides of the pan, gently lift the edges with a spatula, allowing, uncooked egg to flow underneath. Continue this process until egg will no longer with edges are lifted and is of a jelly consistency.
- Spoon the crab meat mixture down the center of the omelet, then fold the two sides of omelet toward the center over the crab filling.
- Slide on to a warm platter and garnish with the remaining parsley.
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